I come ta notice folks is not payin' any mind ta good advice when it comes ta eatin' what's good fer 'em. They jes wants to keep on pilin' their plates with what they want an' payin' no mind ta what Mother Nature knows is right fer keeping us fit 'n' sassy.

I knows yer mama kept tellin' y'all ta eat yer greens when you was just a tike, but I'll bet them greens has gone by the wayside today. Now, mind, tell the truth? When was the last time y'all ate yer greens?

No need ta go poutin' an' feelin' guilty. But it IS time ta git yer thinkin' turned 'round. Let's start gittin' back ta them greens! Now, why am I goin' on so 'bout them greens? Why jes 'cause they's the most healthy eats on this whole earth, that's why! An' they's heapin' with them antioxidants that's good fer yer heart an' yer immune system ta help fight off cancer. Did y'all know that?

Right here's my recipe fer a mighty fine tastin' kale salad that'll git ya right back in the swing o' things. The hardest thing 'bout kale is gittin' rid o' that tough rib, but it ain't all that hard when ya git right down to it. Jes grab hold o' that stem end with one hand an' pull them greens right off with 'tother.

Then chop up the salad fixin's in my recipe down yonder or other vegetables y'all like better. Add this deeelicious tangy, oil-free dressin', and yer all set ta git ya feelin' truly fit 'n' sassy!.

An' fit 'n' sassy is what I am, an' it's the truth.

Yer ever lovin' Aunt Nettie

Yield: 5 to 6 servings

Salad

1 large bunch fresh kale, torn into bite-size pieces
2 stalks celery, chopped
1/2 small jicama, peeled and diced
1 medium carrot, peeled and coarsely shredded
1 large cucumber, peeled and chopped, or 3 Persian cucumbers, chopped
1/2 cup (120 ml) raisins
5 to 6 radishes, sliced

1 cup (240 ml) water
1/2 cup (120 ml) walnuts, or finely ground almonds
1/3 cup (80 ml) chopped fresh dill, basil, or cilantro or 1 tablespoon dried dill weed
4 green onions, coarsely chopped
1/4 cup (60 ml) plus 2 tablespoons lime juice
1 tablespoon plus 1 teaspoon white wine vinegar
1 1/4 teaspoons salt
1 1/4 teaspoons organic sugar
1/2 teaspoon guar gum or xanthan gum
1/4 teaspoon pepper

1. TO MAKE THE SALAD, put the kale, celery, jicama, carrot, cucumber, raisins, and radishes in a large bowl and toss well.
2. TO MAKE THE DRESSING, combine all the ingredients in the blender. Start the machine on low speed for a few seconds, then switch to high speed and process for a full minute or two, or until the dressing is thick and creamy.
3. Pour the dressing into a narrow-neck bottle for easy serving and pass it at the table or dress the salad before serving. Refrigerated, the dressing will keep for 1 week. Shake well before using. Dressing makes about 2 1/4 cups (200 ml).

Nowadays, Aunt Nettie just shakes her head and complains, "Nobody cooks anymore. They have no idea about puttin' a meal together." She's on a mission. She wants to help those younguns eat better so they can grow up healthy like her own eight kids.